US-founded confectionery business Guittard marked its 150th anniversary with Christmas celebrations in London that included a wide range of invited industry guests.

The event, held in Kings Cross last week included a demonstration of a special chocolate blend created for the festive occasion. As previously reported by Confectionery Production, the new series is a 45% milk dark bar aimed at trade customers.

Last week’s celebrations included demonstrations from a number of chefs and chocolatiers, exploring potential uses for the brand’s high-grade chocolate.Among the dishes being sample were include Black Cocoa Gold Rush Doughnuts from Crosstown, chocolate mince pies from Smoke and Salt, as well as Chocolate Rugalech from The Good Egg.

This autumn, the business secured a major breakthrough for the European distribution, signing an agreement with HB Ingredients, which the company believed would prove significant as its expands its global operations.

Speaking on the London celebrations, Erik Bruun Bindslev, M.D Guittard Europe, felt the celebrations were a fitting for its momentous milestone.

He said: “Guittard has been making chocolate like they mean it for 150 years and this event was the perfect way to showcase the breadth and versatility of the brand’s couverture. We partnered with a whole host of fantastic chefs from many well-known restaurants.

“We challenged them to push creative boundaries for Chocolate, using their culinary and creative skills. The result was way beyond what we could’ve hoped for. We saw and tasted new amazing ways to combine the flavours of Guittard with dishes such as gelato and sourdough doughnuts to pork Belly, potato crisp burgers and Venison Mince Pies.
“We love creativity and great people energy, and this was just a taste of the connection and partnerships we want to build with UK based chefs.”